A Roundup of Noteworthy Canadian Foodservice Findings for the Week of Aug

Industry Insights A roundup of noteworthy Canadian foodservice findings for the week of Aug. 24, 2020 IGNITE COMPANY

CANADIAN CONSUMER PRICE INDEX (CPI) JULY 2020, YEAR-OVER-YEAR CHANGE Playing Chicken With +0.1% +2.2% +4.8% Meat Pricing OVERALL FOOD MEAT

CANADIAN CONSUMER PRICE INDEX (CPI) FOR MEAT PRODUCTS According to Statistics Canada’s rose 6.6% after a 4.4% decline in June. MONTH-OVER-MONTH CHANGE Consumer Price Index (CPI) for July, Chicken prices have benefitted from meat prices increased at a slower pace strong demand and lower production, year over year in July (+4.8%) than in on top of seasonal demand for chicken June (+8.1%). during the summer months. As production gradually returns to pre- At a regional level, monthly pricing COVID-19 levels, prices for beef changes for both beef and chicken were continue to decrease. Month-over- most notable in the western Canadian month prices for fresh or frozen beef provinces. decreased in July (-6.7%), after a notable increase in June (+8.3%), which was the largest monthly decline since August 2003. The index for pork fell 2.7% month over month in July, while chicken prices

Sources: Technomic Ignite company and Statistics Canada's Consumer Price Index, July 2020

Soy, almond and coconut mylks have Oat mylk’s popularity has boomed over been on menus for a while, but the past year. In fact, menu mentions of operators are now spotlighting oat mylk oat mylk has increased by 300%. And as a dairy alternative in recent months. consumer demand is growing for plant- based mylks, with almost half (45%) In May, Second Cup Coffee Co. rolled somewhat or completely agreeing that out oat mylk as a dairy substitute, along they would like more restaurants to with a lineup of oat mylk-based offer dairy alternatives. beverages that includes the Toasted Nut Frappe with Oatmilk and Oatmilk Mocca Flash Cold Brew. And, Starbucks recently announced that it will launch oat mylk at all company- owned locations starting in fall 2020.

Second Cup Coffee Co.’s new lineup Sources: Technomic Ignite menu data, Q2 2019-Q2 2020 and Technomic 2018 Canadian Healthy Eating Consumer of oat mylk-based beverages Trend Report, 890 consumers Image Source: Second Cup Coffee Co. website

WHO IS TYPICALLY IN YOUR DINING PARTY WHEN YOU ORDER FOOD FOR CARRYOUT/DRIVE-THRU OR DELIVERY?

Family Dining is the 46% Spouse or significant other 37% 50% 28% New Norm Down from 33% Only myself 30% in 2018 27% 28% As consumers continue to work and/or With the holidays approaching in the Other family (e.g., adult children, Up from 19% study from home and abide by physical coming months, including Halloween parents, etc.) 30% in 2018 distancing guidelines, they have shifted and Thanksgiving, operators should 27% from dining with co-workers and friends continue to launch contactless family 13% to having more meals with family bundles, such as heat-and-serve Down from 20% Friends 25% in 2018 members. While this trend may revert options, as they did for summer picnics 9% as the pandemic resolves, family- and events. centred dining will be prominent for the 10% foreseeable future. Down from 13% Children under 13 10% in 2018 As a result, we’re seeing operators roll 10% out and highlight value-driven family 8% bundle meals and deals that offer Children aged 13–17 4% consumers a convenient, affordable 10% way to feed multiple family members. 4% Down from 7% Co-workers 8% in 2018 2%

Q: Who is typically in your dining party when you order food for carryout/drive-thru or delivery? Select all that apply Overall 18-34 35 + Base: 1,282 consumers who ever order for off-premise Source: Technomic Ignite consumer data from the 2020 Canadian Delivery and Takeout Consumer Trend Report

No longer just a trend, plant-based goes up in some surprising markets, proteins are a mature menu category including in China (46%), Brazil (50%), with long-term potential on chain menus Indonesia (52%) and the UAE (70%). across the globe. Chains are responding with a variety of Originally buoyed by beef alternatives plant-based product introductions, with and now driven by a diversifying no apparent decline coming out of the collection of meat, poultry and seafood COVID-19 crisis. substitutes, the maturation of plant- Burger King rolled out a variation of its plant-based Rebel Sizzler now offers plant-based steaks Whopper in several markets across the globe based options was fueled by consumer and burgers in Thailand. Papa John’s Image Source: Burger King Chile Instagram demand, operators’ willingness to bet added a pizza with plant-based beef in on meat-free menu items and Spain. Spur Steak Ranches rolled out manufactures’ ability to develop sought- plant-based chicken schnitzel in South after products. Africa. CoCo Ichibanya now menus a Over four in 10 (41%) consumers soy-based cutlet alternative to its across the globe say that are now signature meat and seafood curries in eating more plant-based foods than Japan. And Starbucks introduced a plant- they did a year ago. That percentage based yogurt parfait in China.

Sources: Technomic Global Foodservice Navigator Program

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